RUBY GRAPEFRUIT AND CAMPARI GRANITA
Serves 4-6
Ingredients
500ml freshly squeezed ruby grapefruit juice
150g caster sugar
75ml Campari
Gently heat the juice with the sugar until the sugar has melted. Leave to cool.
Add the Campari and pour the liquid into a wide shallow container and put in the freezer. After about an hour, fork the crystals forming round the edge into the rest of the juice. Keep doing this at intervals, forking the slush to break it up as it freezes. Serve in glasses.
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